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Veg Hakka Noodles

Veg Hakka Noodles

Name: Veg Hakka Noodles
Total time: 1 min 49 s
Yield: 2
Ingredients: 4 teaspoons Refined Oil; 1 teaspoon Salt; 0.5 teaspoons Pepper; 2 teaspoons Dark Soy Sauce; 200 g Whole Wheat Noodles; 1 unit Capsicum Green-regular; 0.5 unit Capsicum Red-regular; 0.5 unit Capsicum Yellow (regular); 1 unit Onion; 4 pieces Garlic; 2 teaspoons Ginger; 6 g Spring Onion; 1 unit Carrot-regular; 6 cups Water; 1 unit Green Chillies; 60 g Green Cabbage

Time25 Min

DifficultyEasy

Serves2

Be it brunch, lunch, or dinner; Veg Hakka noodles are a hot favorite at the dining table. The vibrant colours of the vegetables and the silky soft noodles coated with a light sauce and spicier than the regular noodles making this dish irresistible. With Veg Hakka noodles calories around 500 and a meal by itself, it is far healthier than its non-veg counterparts like chicken or shrimp or beef Hakka ... noodles. This main course, a part of the Indo Chinese cuisine that came with the Hakka Chinese settlers during the early 19th century, to Kolkata has been modified over time to suit the fiery, sharp and pungent flavours favoured by the Indians. Veg Hakka noodles restaurant-style goes excellent with chilli paneer or tofu paneer, Gobi Manchurian, pepper baby corn, sweet and sour vegetables, and other Indo Chinese dishes. Veg Hakka noodles at home can be put together within 25 minutes, including prep time. Cook noodles as per the instructions, drain and set aside after mixing the noodles with a tsp of oil. Stir fry the julienned vegetables in a wok or a large pan and add cooked noodles and the sauce. Mix and serve hot with your choice Chinese side dish or some chilli and vinegar sauce.

Ingredients

Dry Grocery

Refined Oil

4 teaspoons

Salt

1 teaspoon

Dark Soy Sauce

2 teaspoons

Whole Wheat Noodles

200 g

Fruits & Vegetables

Capsicum Green-regular

1 unit

Capsicum Red-regular

0.5 unit

Capsicum Yellow (regular)

0.5 unit

Onion

1 unit

Ginger

2 teaspoons

Spring Onion

6 g

Carrot-regular

1 unit

Other

Pepper

0.5 teaspoons

Garlic

4 pieces

Water

6 cups

Green Chillies

1 unit

Green Cabbage

60 g

Directions

Fine chop the ginger, garlic. Cut the onion into slices. Cut the carrot, cabbage, peppers into thin long strips. Cut the spring onion and green chili into diamond-shaped cuts. Boil noodles in saltwater. Once they are 3/4th done, drain it and add a little oil and spread it aside in a plate to cool down

Heat the oil in a pan or wok on medium to high flame. Add garlic, ginger and stir-fry till fragrant. Add all the veggies (except carrot and cabbage) and stir-fry till vegetables are tender

Add the carrot, cabbage and green chilli. Saute.

Add noodles along with light soy, vinegar, mix well and stir-fry 1-2 min. Mix well without damaging the noodles. Check seasoning

Garnish with spring onions and serve hot

Tips to make veg Hakka noodles delicious

Cook the noodles al- dente. The vegetable should be cut into thin strips so that they cook fast in high heat and retain their colour and crunchiness. Prep your food entirely, and then start the cooking. Use a large wok so that when you add the noodles added, they don't break or get mushy while stir-frying them. Spice level can be added or reduced as per individual requirements. Adjust the sauce according to your preference. Veg Hakka noodles taste better with loads of vegetables in them. The Veg Hakka noodles are ideal for a lunch box menu for the kids. Boil the noodles in salted water, drain them, toss them in a tsp of oil, and leave them in the fridge in airtight containers. The prepped vegetables stored in sealed bags for a day, too. The cooked leftover noodles will stay fresh for a couple of days in airtight boxes in the fridge. Why don't you give this recipe a try?

Success!

We hope you had fun making it! Enjoy the meal.

What are Hakka Noodles?

Veg Hakka noodles are prevalent street food in India and are mostly consumed as the main course. These are thin and flat noodles that resemble spaghetti. They are the perfect crunchy and delicious budget meal affordable by anyone. The ingredients required to make these are widely available at a very reasonable price. Hakka noodles recipe veg goes well with various starters and Indo Chinese appetizers like Gobi Manchurian, chilli paneer, etc. The other types of best Hakka noodles variety are Schezwan Noodles, Chicken Hakka Noodles and Chinese Hakka noodles. Hakka noodles have been adopted from Chinese cuisines, and other famous commonly consumed Chinese dishes in India are Fried Rice, Chicken Fried Rice, schezwan fried rice, etc. Most important of all, who doesn't love Hakka noodles? Even kids prefer veg Hakka noodles over any other Chinese dish, and this Indian version of Chinese cuisine is in style these days. Hakka noodles recipe video on this page can help anyone make Hakka noodles at home.

How To Make Veg Hakka Noodles?

Prepare The Noodles Boil the Vegetable Hakka noodles as per the instructions on the packing. It is mostly done by taking the right amount of water for the amount per serving. The cooking is done until the noodle size increases and looks soft and tender. The water is drained, and immediately, the noodles are washed in running water. This helps to prevent further cooking. Then vegetable oil is added in small quantities over the noodles, and it is tossed well. This will help to coat the noodles lightly and also prevent the noodles from sticking to each other. Leave it aside to use it in the later stages of the Veg Hakka noodles recipe. Veggies To Be Incorporated To make Veg Hakka noodles recipe mince small quantities of garlic and drop into the pan with both vegetable and sesame oil. Once the garlic starts to change colour and leaves out a pleasant aroma, chop green chillies and celery. Add them to the oil and sauté for a few minutes. Slice onions, bell pepper, carrots, green onions, and drop it in as well. Keep cooking in low flame until the veggies are cooked but crunchy. Then add soy sauce in minimal amounts as it will impart a bitter flavour if added in excess. Drop-in a little bit of rice vinegar and hot sauce into the above contents. One can add sugar if one likes a sweet taste, and this step is entirely optional. Toss the veggies such that they are well coated in the sauce. Furthermore, add salt, white and black pepper to it. Stirring In Together Mix the boiled noodles with a pair of tongs, and take care that it gets blended well with the veggies and coated nicely with the sauce. This is the final stage of preparing a Veg Hakka noodles recipe. Chilli oil is stirred in as a final step if one prefers a spicy and hot dish. Garnish the noodles with spring onions. Serve the hot Hakka noodles with any Indo Chinese side dishes, as mentioned earlier. To prepare chicken Hakka noodles, add shredded chicken pieces to it.

Are Hakka Noodles Healthy?

The significant health benefits of veg Hakka noodles are categorized based on the Hakka noodles ingredients used in making it. They are: The Hakka noodles are made either from wheat or rice flour doughs, and therefore, they are rich in carbohydrates. This provides a good source of energy to the person consuming it. Spring onions used in the making of Hakka noodles are sulphur compounds, and therefore they help keep the blood pressure under control. The spring onions also contain antioxidants called quercetin that help control the blood sugar levels by increasing the production of insulin and helping to combat the diabetic problem. These also lower the system's cholesterol levels and vitamin C present; it prevents heart disease risk. Spring onions have comparatively a smaller number of calories, and therefore they are a weight loss vegetable aiding in treating obesity. Garlic is used to prepare Chinese Hakka noodles and is proven to lower cholesterol and are suitable for the heart and circulatory system. It has allicin, and that aids to lower blood pressure. Garlic helps to regulate blood glucose levels and treats diabetes. Moreover, it has antimicrobial, antiviral, and antifungal functions that help relieve the common cold and other viral infections in the body. Carrots have beta carotene that helps to keep the eye healthy and prevent various problems associated with the eyes. It is also seen to relieve constipation with high amounts of fibre and lowers blood pressure and cholesterol. Bell peppers are rich in vitamin C, lutein, and folic acid. It has a low glycaemic index that is good for immune boosters. The lutein protects the eye from cataracts and prevents degeneration of the eye. Folic acid is essential for the multiplication of red blood cells and white blood cells in the marrow of the bone.

Summing It Up

Veg Hakka noodles are the most colourful dish that one can make in a concise duration without much effort. They contain many vegetables, so they are very healthy and can be fit into a regular meal for almost anyone. It is not restricted to anybody, and this makes it distinct and a highly preferred menu by everyone around the globe.